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Baba ganoush | wefacecook.com Baba ganoush | wefacecook.com
Recipe

BABA GANOUSH

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 10
Totaltime: 15 minutes

Will keep covered in the fridge for several days.

Ingredients

  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 3 Tbsp lemon juice
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Preparation

  • Preheat oven to high broil and position a rack at the top of the oven.
    Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
    Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.

    Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
    Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

    Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.

    Serve with pita and/or pita chips or veggies.
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